Quesabirria

Ingredientes

• 1 pound beef chuck roast
• 1 tablespoon vegetable oil
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon chili powder
• 1 teaspoon salt
• 4 cups beef broth
• 8 corn tortillas
• 2 cups shredded cheese (such as Oaxaca or Monterey Jack)
• Chopped onion and cilantro, for serving
• Lime wedges, for serving

Preparación

1. 1

   Preheat your oven to 325°F.

2. 2

   Heat the vegetable oil in a large oven-safe...: Heat the vegetable oil in a large oven-safe Dutch oven over medium-high heat.

3. 3

   Rub the beef with the cumin, oregano, chili...: Rub the beef with the cumin, oregano, chili powder, and salt.

4. 4

   Sear the beef in the Dutch oven until...: Sear the beef in the Dutch oven until browned on all sides, about 5 minutes.

5. 5

   Add the beef broth to the Dutch oven...: Add the beef broth to the Dutch oven and bring to a simmer.

6. 6

   Cover the Dutch oven and place it in...: Cover the Dutch oven and place it in the preheated oven.

7. 7

   Cook the beef until tender and falling apart,...: Cook the beef until tender and falling apart, about 3-4 hours.

8. 8

   Remove the beef from the Dutch oven and...: Remove the beef from the Dutch oven and shred it with a fork.

9. 9

   Heat a large skillet over medium-high heat.

10. 10

    Take a corn tortilla and add a generous...: Take a corn tortilla and add a generous amount of shredded cheese to one half of the tortilla.

11. 11

    Add a portion of the shredded beef on...: Add a portion of the shredded beef on top of the cheese.

12. 12

    Fold the other half of the tortilla over...: Fold the other half of the tortilla over the filling, creating a half-moon shape.

13. 13

    Cook the quesabirria in the skillet until the...: Cook the quesabirria in the skillet until the cheese is melted and the tortilla is crispy on both sides, about 2-3 minutes per side.

14. 14

    Repeat with the remaining tortillas and filling.

15. 15

    Serve the quesabirria hot with chopped onion, cilantro,...: Serve the quesabirria hot with chopped onion, cilantro, and lime wedges on the side.